| Base Spirit : | Gin-Vodka |
| Type : | Modern Classic |
| Served : | Straight Up - No Ice |
| Strength : | Medium |
| Difficulty : | Medium |
| Glassware : |
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Ingredients:
•gin• vodka• Kina Lillet |
To recreate the original bitter flavour of Kina Lillet, add a dash or two of orange bitters, Angostura bitters, add a pinch (1/16 of a teaspoon) of quinine powder or use a mix of Lillet and the bitter China Martini, which also turns the drink light golden, as described in the book.
Alternatively, it has been pointed out that Cocchi Americano has a similar flavor profile to the classic Kina Lillet and is an acceptable substitute. For a more traditional flavour, use 100-proof Stolichnaya vodka to bring the alcohol content of the Vodka back to 1953 levels. Likewise, Tanqueray gin provides the traditional flavour of 94-proof gin; whereas Gordon's Gin was reformulated to less than 80-proof.
A modern cocktail glass, which is larger today than was common in 1953, is often substituted for the deep Champagne goblet (see Champagne stemware for the original look of the drink).
•gin
• vodka
• Kina Lillet
To recreate the original bitter flavour of Kina Lillet, add a dash or two of orange bitters, Angostura bitters, add a pinch (1/16 of a teaspoon) of quinine powder or use a mix of Lillet and the bitter China Martini, which also turns the drink light golden, as described in the book.
Alternatively, it has been pointed out that Cocchi Americano has a similar flavor profile to the classic Kina Lillet and is an acceptable substitute. For a more traditional flavour, use 100-proof Stolichnaya vodka to bring the alcohol content of the Vodka back to 1953 levels. Likewise, Tanqueray gin provides the traditional flavour of 94-proof gin; whereas Gordon's Gin was reformulated to less than 80-proof.
A modern cocktail glass, which is larger today than was common in 1953, is often substituted for the deep Champagne goblet (see Champagne stemware for the original look of the drink).
| Base Spirit : | Gin-Vodka |
| Type : | Modern Classic |
| Served : | Straight Up - No Ice |
| Strength : | Medium |
| Difficulty : | Medium |
| Glassware : |
•gin
• vodka
• Kina Lillet
To recreate the original bitter flavour of Kina Lillet, add a dash or two of orange bitters, Angostura bitters, add a pinch (1/16 of a teaspoon) of quinine powder or use a mix of Lillet and the bitter China Martini, which also turns the drink light golden, as described in the book.
Alternatively, it has been pointed out that Cocchi Americano has a similar flavor profile to the classic Kina Lillet and is an acceptable substitute. For a more traditional flavour, use 100-proof Stolichnaya vodka to bring the alcohol content of the Vodka back to 1953 levels. Likewise, Tanqueray gin provides the traditional flavour of 94-proof gin; whereas Gordon's Gin was reformulated to less than 80-proof.
A modern cocktail glass, which is larger today than was common in 1953, is often substituted for the deep Champagne goblet (see Champagne stemware for the original look of the drink).
